Lancashire Hotpot - Best Recipe

Potatoes that are crispy on top and nicely cooked though, soaking up the lovely flavours as they cook mixed with lamb that melts in your mouth.
Just the thing for this freezing weather and so, so good served with my braised red cabbage.
It's one of those dinners that you can eat again, even though your full!
I did a post on this a good age ago but it's so good it deserves another mention.
The potatoes really do need to be cut thinly for this or they wont be half as nice and crispy on top at the end. 

To serve two you will need:
100g butter - divided into three
350g boneless lamb steaks - cut into bite size pieces - season with a little pepper
2 medium onions - chopped
2 big carrots - peeled and sliced
25g plain flour
1 tablespoon Worcestershire sauce
300ml of hot chicken stock - made from 1 Knorr stock cube
1 bay leaf
sea salt and freshly ground black pepper for seasoning
Potatoes (as many as you fancy) say 4 peeled and sliced really, really thinly (best to use a mandolin slicer)

How to do it:
Preheat the oven to 170C/325F or Gas 3
In a nice big frying pan, heat a third of the butter and brown the lamb.
When that's done add the lamb and the juices to the casserole dish.

Without washing the pan, add another third of the butter and fry the onions and carrots over a medium heat, stirring now and then, until getting on for golden - that's golden not burnt!
A wooden spoon would be good here - sprinkle over the flour and allow to cook for a couple of minutes, stirring to cook the flour.
Now shake over the Worcestershire sauce, pour in the hot stock, then bring to the boil.
Season with a little sea salt and nice amount of black pepper

Add all of this to the casserole along with the bay leaf.
Arrange the sliced potatoes on top of the meat and brush with a little butter and lightly season the layers of potato as you go.
Be careful not to go too mad with the salt. 

Ready for the oven:
Cover the casserole with it's lid or some foil, and place in the oven for about 2 hours until the potatoes are cooked through.
After the two hours, melt the remaining butter and turn the heat of your oven up a bit to 200C/400F of Gas 6 - remove the lid from the casserole and brush the potatoes with the melted butter.
Put the dish back into the oven, uncovered for about 1/2 an hour to brown the potatoes.
 Serve with some braised red cabbage.  


  1. wow, lancashire hotpot takes me back to school dinners (that is actually a good thing, we had a great chef at school before they changed company and started selling fast food). Once a week he would make hotpot and it was so delicious that i still remember it today!

  2. mmmm....very good Jaan. Now I'm hungry for sure! I think I am going to have to buy some lamb and soon!!

  3. This is comfort food at it's finest!!

  4. If only you could deliver this to my door Jan - I could eat this right now - yum!

  5. I'm just about to put the dumplings into a beef stew - and I find myself salivating over your Lamb Hotpot recipe! LOL Gosh, but it looks good. I'll have to include it on the menu for next week, I think!

  6. Jan, I pray that one day I can dine at your table. Your food is always so bang-on good! :)

  7. The hotpot and red cabbage looks really yummy Jan!

  8. Hello Jan,
    I just found your recipe this week and decided to try it. I hate trying new recipes because my husband hates anything new. Well, I am happy to tell you that he loved this one. :)

    Thank you!

  9. Hi Lynda
    Thank you so much for letting me know, I'm really pleased it turned out well :)


Thanks for taking the time to comment - much appreciated.

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